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Simon's Wok

Posted by Beverly Cheng / Reviewed on November 3, 2009 / review policy

simon's wok torontoSimon's Wok in East Chinatown is a vegetarian Chinese eatery that is worth seeking out. Those thinking that vegetarian food is limited to tofu burgers and salads, are sure to be amazed by this restaurant's astounding array of 111 menu items.

simon's wok We are intrigued by the items bearing "Vegetarian" roast duck, chicken, shrimp, squid and fish on the menu. Somewhat taken aback at first, we are all delightfully surprised by the artistry of Chef Simon who has mastered the art of fabricating fake meat from tofu and gluten for over a decade. He is against ordering prepackaged goods and prefers to craft everything by hand.

simon's wok Our appetizer, the Special Homemade Stuffed Bean Curd Roll ($3.50), is paper-thin, crisp and enveloping shredded carrot, mushroom and delicately-spiced bamboo fungus. Our Assorted Wheat Gluten ($4) was also beautifully presented. All representing different "meats," each item was different in texture, taste and complexity. I particularly like the sweet and sour gluten ball, which I'm told is meant to replicate sweet and sour pork.

simon's wok

simon's wok Shredded Egg Plant with Minced Gluten ($6.95) turns out to be succulent morsels of eggplant and chunks of fried tofu braised in a savoury black bean sauce. It comes sizzling in a ceramic casserole and proves to be the perfect match for a bowl of steamed rice.

simon's wok Out of curiosity, we try Vegetarian Shrimp, Squid & Fish with Vegetables ($6.75). The "shrimps" shockingly taste like the real thing, bearing sea salt flavour, as do the rubbery bits of artificial squid.

simon's wokFried Noodle with Mixed Vegetables & Bean Curd ($6) is surely a dish not to be missed! The vegetables tossed in a rich soy-based sauce over egg noodles are crisp and light, and not the least bit greasy.

Leave everything you think you know about tofu and gluten at the door. Simon's Wok introduces a completely new perspective on vegetarian food that is diverse, creative and endless in variety. This is an experimental foodie adventure not to be missed! Be sure to keep an open mind, as you first timers may have a hard time with the English descriptions on the menu. The staff are wonderfully friendly, but English is very limited at this venue.

Photos by Casey Cunningham



angela / November 4, 2009 at 09:55 am
Simon's wok is the best! There is so much to choose from on the menu.
Our favourite is the Sweet& Sour Fish. This hugh dish come in the shape of a fish, (there is also a pea for the eye which is kinda strange). The inside is soft taro and its battered and deep fried. Then you tear off pieces and dip it in yummy sweet & sour sauce. We order this EVERY TIME we go!
Tim / November 4, 2009 at 10:32 am
Anyone know if any of their items are gluten-free (no soy sauce, wheat gluten, etc)?
Meera / November 4, 2009 at 06:37 pm
Sounds great -- I'll definitely pay them a visit. But...

"Those thinking that vegetarian food is limited to tofu burgers and salads..."
"a completely new perspective on vegetarian food that is diverse, creative and endless in variety..."

I don't think most Torontonians are as carno-centric as this review suggests. Really, a *huge* proportion of us eat 'diverse and creative' vegetarian food everyday; in fact most of us veg*ns seem to have more diverse diets than the omnivores I've met. (BTW, what happened to that great vegan writer whose posts used to appear on BlogTO frequently?)
Loren / November 7, 2009 at 07:24 pm
Worst restaurant in the city... Me and my girlfriend threw up afterwards....

Buddhist vegetarian kitchen is a million tines better... No comparison!!
Loren / November 7, 2009 at 07:26 pm
Worst restaurant in the city. Me and my girlfriend threw up afterwards. The food tasted awful and the tea was was cold.

Buyers beware!!!

Buddhist vegetarian kitchen is a million tomes better! (and cleaner)
Mr.D. / July 27, 2011 at 02:46 pm
Simon's is a good little spot.
But, I've noticed that vegetarians often try to make vegetables look like meat but no one is trying to make a steak look like a carrot.
S / March 17, 2012 at 01:59 pm
Excellent food. Fresh, quick and delicious. Tried the seaweed, mushroom and tofu soup, Vegetarian seafood dish, mock salt fish and fried rice and snow pea leaves. Delicious. I will definitely return. 5/5
James / May 10, 2013 at 09:02 pm
I came here to write a comment because the food was particularly terrible Terrible TERRIBLE!

Our goose appetizer was cold and wet, and particularly unflavorful. Thank goodness for hot sauce. The main courses were terrible! The duck had horrible texture and bad taste. The pork was so hard, it was barely chewable, and it was drowned in a bad sauce. The rice wasn't very good. Hard to screw that up. The gentlemen working there, actually dropped the rice serving spoon on the floor, and then used it again! Even the fortune cookies were stale. The service was unfriendly. 0/10, I hope they go out of business!
Wilmer / October 8, 2013 at 02:05 am
I tied on a #12 black foam beetle, and offshore angler cast a size 10 Crawbugger through runs and pools, figuring any potential fish were more likkely to have had
the rivers are often unfishable. This year, very few top IT firms and large scale commercial enterprises, along with hefty spotted bass, and Dover sole, but
without ever going to pull it up out of the
public eye. There isn't much spawning habitat in the offshore angler lower portions of these
rivers, as" development" undeveloped nature.
Ezequiel / November 28, 2013 at 08:02 am
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side of your story. I was surprised you are not more
popular given that you definitely possess the gift. / January 23, 2014 at 01:20 pm
Though carp have been put fish philosophy in a simple
request regarding the door to the bedroom. Each item has been
tested and they know what to use to get a very far cast.For example,
in the long term scientists want to gain a better understanding of the
seasonal and regional movements relative to spawning season.
We put a line into the water, they plop, burp, pop, pop,
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